I always intend to make broth, but then i get too tired 😝 Update to the roasting: go with 45 minutes and check temp. An hour can get dicey with it getting overdone.
Not yet. I’d have to test with a normal quality duck from superstore. This one was a specialty duck. Maybe I’ll do a series to create all the dishes for traditional peking duck.
You cook it for an hour on 400, is the oven on fan or just over/under heat?
The convection fan was on. For juicier wings you can take off 10 minutes.
Have a duck in the freezer and will make this for sure. Save the bones for broth.
I always intend to make broth, but then i get too tired 😝 Update to the roasting: go with 45 minutes and check temp. An hour can get dicey with it getting overdone.
@@Indo_chef appreciated, thanks
Have you ever made Peking duck?
Not yet. I’d have to test with a normal quality duck from superstore. This one was a specialty duck. Maybe I’ll do a series to create all the dishes for traditional peking duck.
Fantastic, basically 1 ingredient and technique! Criminally low views!
Thanks. All my views are criminally low for my long videos.
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